Chocolate and Whisky Tart

Posted by on Dec 20, 2016 in cooking | No Comments
Chocolate and Whisky Tart

Here is a Christmassy dessert that your guests will absolutely love. Double the proportions! This recipe can be found in my book “à table, whisky from glass to plate”. (photo credit: John Paul)

Comte and Mushrooms Parcel

Posted by on Sep 29, 2016 in cooking | No Comments
Comte and Mushrooms Parcel

A delicious way to end an autumnal meal with this crispy cheese recipe. Almost a sweet! This recipe can be found in my book “à table, whisky from glass to plate”. photo credit: John Paul

Monkfish wrapped in Pancetta

Posted by on Jun 29, 2016 in cooking | No Comments
Monkfish wrapped in Pancetta

Summer is the season for fresh fish and seafood, here with an Italian touch. Monkfish has a firm flesh that allows it to be cooked as a roast. This recipe can be found in my book “à table, whisky from glass to plate”.

Salmon Mousse Profiteroles

Posted by on Apr 7, 2016 in cooking | No Comments
Salmon Mousse Profiteroles

(photo credit: John Paul). That delicious springtime starter made the cover of “à table, whisky from glass to plate”. With the photographer and the chef, we immediately liked the appetizing freshness of these three “petits choux” which seem to be ready to walk out of the plate to charm your taste buds. Serves 6 For […]

Venison Fillet Marinated in Whisky, Chestnuts, Wild Mushrooms & Root Vegetables

Posted by on Dec 11, 2015 in cooking | No Comments
Venison Fillet Marinated in Whisky, Chestnuts, Wild Mushrooms & Root Vegetables

Venison is often a favorite option on festive tables. That dish was presented in 2011 at The Aberlour Whisky Dinner during The Spirit of Speyside Whisky Festival and cooked by Eric Obry, the French chef of la Faisanderie in Dufftown (he now runs the Old Pantry in Aberlour).

Whisky Laced Mushroom Veloute

Posted by on Sep 29, 2015 in cooking | No Comments
Whisky Laced Mushroom Veloute

The misty and wet Autumn evenings call for warmers up. There is nothing more appealing than a creamy soup. When it features the most emblematic ingredient of the Autumn season, mushrooms, it becomes a sophisticated starter for a refined dinner.

Red Fruit Symphony

Posted by on Jul 28, 2015 in cooking | No Comments
Red Fruit Symphony

Red fruit are the star of the Summer season. Here is a delicious and refreshing recipe, easy to prepare and which will give you a wee taste of your childhood with the marshmallows. Enjoy!

Pairing in South Africa

Posted by on Mar 26, 2015 in cooking | No Comments
Pairing in South Africa

I gave a few pairing whisky with food gigs at Wild about Whisky, the famous Dullstroom whisky bar. The star was the rainbow trout which abounds in the Scotland-looking lakes around Dullstroom. Delicately smoked, tasty, a winner with single malt.

Light and Delicate

Posted by on Feb 2, 2015 in cooking | One Comment
Light and Delicate

Spring is not on its way yet. We are longing for fresh fruit. Although I am not very keen on using tinned fruit, I think pears work well. Here is a delicate sweet which enhances a fruity and light single malt profile. Walkers ginger shortbreads give a vibrant kick to ricotta.

So French

Posted by on Dec 3, 2014 in cooking | No Comments
So French

When I was in Fredericton (New-Brunswick), I hosted a cooking demonstration, selecting a family recipe. My grandmother who hated wasting food used to treat us with her scrumptious “Pain perdu” (lost or wasted bread). A wonderful way to salvage stale bread.